The Real Goodness BlogTM

Your morning cereal shouldn’t be scary!

Yummy and Safe Breakfast Cereals

On a busy morning, when everyone is hustling to get ready for school and work, cold cereal for breakfast is a real timesaver. There’s often more than one type on the table. The choice in the cereal aisle is mind-boggling, and it’s one place where kids get to pick out their favourite. Boxes boast of being made with healthy ingredients like whole grains, and parents check nutrition labels for fibre and sugar content. But there’s something that’s recently turned up in processed and whole grain cereals, and its presence is alarming. The Environmental Working shutterstock_1071155570Group in the U.S. tested 45 breakfast foods, including cereal and granola bars, and found worrisome levels of glysophate in many.

The culprit is the most widely used chemical in the world, the weed killer Roundup, and it may increase the risk of cancer in children. So how does it get there? Just before harvesting oats and wheat, some farmers spray glysophate on the crop to speed the plant’s death, so it’s dry enough to harvest sooner. It’s called glysophate drying, and it’s done to speed up the process.

Granola Choc and Banana-015Studies like this reaffirm our commitment to making food that’s good for people and the environment. We don’t cut corners or compromise our values. MadeGood works with organic farmers who produce high-quality ingredients. Our oats are pure, uncontaminated, organic, and certified gluten-free and come from an industry-leading producer in the heart of the Canadian prairies. It’s the same for the organic crisp brown rice and all the ingredients that make our cereals yummy.

Our Brown Rice Crisps Cereal and Crispy Light Granola will make taste buds and tummies happy in the morning. And when it comes to the health of those you love, you can be confident with MadeGood cereals on the breakfast table.

“Trust in Something Good” means we’ve got your back!

Safe products can be life-changing

gwen

Gwen Smith,

co-owner and editor of Allergic Living magazine and Allergicliving.com,

recently shared her thoughts on living with allergies with MadeGood.

How can a safe product can change someone’s life?
GS: Finding one can be life-changing. When those of us with allergies in the family find a new tasty and allergy-friendly product, we get really excited. This is particularly true of premade snacks, which kids and traveling adults always need.

I know parents who for years made every snack for their allergic kids took to school. Now, with newer dedicated, allergy-friendly brands, they can pop in a safe packaged treat, and that’s liberating.  I have multiple food allergies and, when traveling, sometimes I can’t find safe food quickly. That’s when my go-to snack – MadeGood’s Mixed Berry Granola Bars – will save my bacon. Since our choices are restricted, allergic people are the most loyal and appreciative customers.

What kind of information do newly diagnosed food allergy patients need from food manufacturers?                                     GS: When you must read every food label, ingredient transparency is extremely helpful – for new and seamadegood-slideshow-2018-overlay-allergysoned allergy consumers. Some brands will say they are free of certain allergens, but not do the due diligence with suppliers or dedicated facilities. The MadeGood products get very high marks because you folks have a top 8 allergen-free and sesame-free facility, you do the diligence, the right training and you spell out your process on your website.

We also need brands and government to develop a standard for the “may contain” warnings that some companies employ. Such a label warning may be legitimate, or merely a legal precaution. Especially when you’re new to allergies, this is confusing. If there was a consistent standard, such labels would have meaning.

You’re the editor of Allergic Living magazine and Allergicliving.com. What do you love about your job? allergic

First, working with the food allergy community, an incredibly caring and involved population. I love that through Allergic Living’s articles, we actually get to help people to successfully manage food allergies and navigate issues such as safely going to school, dining out, travel and caregiving. We do a lot on disease-related anxiety issues, which people find very helpful, so that’s rewarding.
Covering new research, and watching therapies emerge and ideas develop about the root causes of the disease is also fascinating. The most common thing I hear from readers is: “Your articles make me feel not alone.” That is important, touching, rewarding. I love my job.

Read more helpful articles and keep up with news in the allergy world at www.allergicliving.com